Menu Enter a recipe name, ingredient, keyword...

Linguine with Clam Sauce

By

4 servings, 1 cup pasta, 1/2 cup sauce
8 points plus

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 tbsp. olive oil
  • 1 cup chopped Vidalia or other sweet onion
  • 4 garlic cloves, minced
  • 2 cups chopped seeded plum tomato
  • 1 tbsp. chopped fresh parsley
  • 2 tbsp. water
  • 1/4 tsp ground black pepper
  • 36 Littleneck clams
  • 1/8 tsp. salt
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Details

Preparation

Step 1

1-Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes. Add tomato, parsley and black pepper; cook 3 minutes, set aside.

2-Add water and clams to a large Dutch oven over medium-high heat; cover & cook 4 minutes or until shells open. Remove clams from pan, reserve 3/4 cup cooking liquid. Discard any unopened shells.Cool clams, remove meat from shells.

3-Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid and salt to tomato mixture. Serve clam sauce over pasta.

You'll also love

Review this recipe

Market Street Clam Chowder New England Clam Chowder